Hung Curd Crumble

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Hung Curd Crumble Recipe

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By Monish Gujral Published: October 24, 2016

    Ingredients

    Instructions

    1. Crush the biscuits in a blender.
    2. Melt butter and add in crushed biscuits.
    3. In a serving dish press the biscuit mixture and refrigerate for 30 mins.
    4. Mix all the other ingredients together with a whisk till smooth.
    5. Pour on thr biscuit mixture and refrigerate for 2-3 hours till firm.
    6. Serve chilled.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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